Juicy, succulent and packed full of flavours, kebabs are indeed a delight and when paired with some spicy green chutney and crunchy onions, the combination becomes hard to resist!
While everyone has their own preferences, I like kebabs that are soft and melt-in-mouth. Hence, galauti and shami kebabs are my all time favourites. Since galauti requires a lot of preparation and the number of spices that goes into making an authentic galauti are a lot, I decided to make their simpler counterpart, shami kebabs.
Made generally with mutton, I tweaked the recipe a bit and made it with chicken instead. If you’re a vegetarian, you can easily substitute chicken/mutton with yam.
1 cup minced chicken
1/2 cup chana dal
1 teaspoon ginger garlic paste
1/2 chopped onion
2 green chillies
1 teaspoon garam masala
1/2 teaspoon red chilli powder
1/4 teaspoon of cardamom powder
2 tablespoons of ghee
1 large egg
Salt to taste
Preparation time: 30 minutes
Cooking time: 30 minutes
1. Soak chana(bengal gram) in lukewarm water for at least 30 minutes.
2. Put minced meat, soaked chana dal along with one cup of water in a pan. Add salt and let it boil for 10 minutes, till the mixture dries.
3. Cool the mixture and add ginger garlic paste, cardamom powder, garam masala, red chilli powder and salt. Blend it, till you get a smooth mixture.
4. Add in the beaten egg along with chopped green chillies and onion, and mix well. The egg will help to bind the kebabs together.
5. Let it rest for 5-10 minutes, and then divide the dough into small flattened balls.
6. Heat ghee in a pan and cook the kebabs till brown on each side.
7. Serve along with some spicy green chutney, onions and layered parantha/roomali roti.